Key Lime Pie is the creamiest, dreamiest dessert. Made with a homemade graham cracker crust, these simple ingredients create an authentic, fresh taste! This light, melt-in-your mouth filling takes less than 30 minutes.
There are exactly 3 pies I would give my right arm for: pecan pie, key lime pie, and blackberry cobbler (it counts!). I am serious about my pies. During the summer though, it’s all about this one. This light and tart wonder is a refreshing pick-me-up on the 90 plus degree days we’ve been having.
But what really get me is how EASY and foolproof it is – because even I don’t want to be stuck in the kitchen during this time of year. You can whisk this together in about 25 minutes!
Nothing hits the spot quite like it. I have made this recipe for well over a decade, usually for parties and potlucks. There is at least one fanatic at every party. Great minds think alike because they all rave about this pie like I do!
What You Will Need
Here is an overview of what you will need for this recipe:
Key Lime Juice: Key limes tend to be slightly more tart with aromatic, floral notes. They are smaller than regular limes and this recipe will require about 1lb to produce ½ cup of juice. The juice may be substituted for regular limes or bottled, but it may alter the flavor a bit.
Graham Cracker Crust: No better crust in the whole world! I give directions for a super simple and delicious crust in the recipe card but sometimes I love the convenience of pre-made graham cracker crusts you find at your local grocery store.
Sweetened Condensed Milk: I use Eagle Brand sweetened condensed milk which is milk with much of the water removed and sweetened with sugar.
Can I use Regular Limes Instead?
The usual limes that you find year round in grocery stores are called Persian Limes. They are more acidic and have more bite. Because of this, I find that Persian limes are stronger in this recipe. While real key limes can be difficult to find, they are the worth it. If you must use regular limes, cut the amount of juice to ¼ cup. If the filling isn’t tart enough before baking, you can add more juice.
How To Make This Recipe
Full instructions are included in the recipe card below. But as a quick overview, to make this recipe we will…
Make the crust. As simple as mixing the graham cracker crumbs with melted butter and sugar, this crust takes only 10 minutes to make from scratch.
Whisk together all custard ingredients. Everything in one bowl until smooth. Doesn’t get any easier!
Bake. It’s just 10 minutes which allows the filling to set into that creamy, sweet lime filling we all dream about. Don’t be tempted to bake longer because it won’t look any different after baking. This step allows the custard to best solidify during cooling.
Chill and make the whipped cream topping. The balance of whip cream and limey custard makes this pie the best! I usually make the whip cream topping just as I put the pie in the refrigerator. This allows me to also chill the whip cream too.
Serve. I top with whip cream and either a little zest from the squeezed limes or cut the rinds into fine slices as garnish.
Recipe Tips
- If you must use regular limes, cut the amount of juice to ¼ cup. Taste the filling before you pour into the crust and you can always add more if you like, 1 tablespoon at a time. I find regular limes to be stronger and more bracing than key limes.
- While Nellie’s key lime juice will also work, I have not personally tried it this way.
- For this dessert, use the best limes you can find. Bitter or overly sour limes will kill this poor pie. In the 20 or so times I have made this, I have had 2 failures and both were the result of bad limes.
- If you are in a real hurry, you can use a pre-made graham cracker crust. I would still make the whip cream though if you can. It is so much creamier.
- After baking, the pie will not look any different, so don’t feel you need to bake it more.
- This recipe doesn’t make a super tall pie. I find it to be the best balance between the crust, custard, and whipped cream.
LOOKING FOR MORE DELICIOUS CAKE AND CUPCAKES? CHECK THESE OUT:
- Cream Cheese Frosting
- Lemon Bars
- Lemon Yogart Cake
- 20 of the Best Homemade Cupcake Recipes
- Bailey’s White Chocolate Cake
- Oreo Cream Cheese Frosting
Frequently asked questions:
Yes! It will last several months. Don’t freeze the whipped cream as it may break down. To freeze, you should allow it to sit in the freezer for 2-4 hours uncovered then wrap with several layers of plastic wrap. The wrap doesn’t stick to your pie. When ready to serve, pull from freezer, top with whipped cream, and allow to thaw slightly on the countertop. Enjoy!
Key limes are smaller than the limes we’re used to seeing at the grocery store and can be difficult to extract the juice. You will typically need about 1 lb key limes to get the ½ cup of juice required for this recipe.
Key limes tend to be less acidic and have a slightly floral flavor as compared to regular limes. If you must use regular limes, cut the amount of juice to ¼ cup. Taste the filling before you pour into the crust and you can always add more if you like, 1 tablespoon at a time. You can also purchase bottled key lime juice if you are having trouble finding key limes.
It is yellow, not green because of the creamy yellow color of the sweetened condensed milk and egg yolks.
What would you make for one last summer hurrah? Or are you just ready to let fall come to town?
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Key Lime Pie
Ingredients
Graham Cracker Crust
- 1 ½ cups Finely Ground Graham Cracker Crumbs
- 6 tablespoon Unsalted Butter, melted
- â…“ cup Granulated Sugar
Filling
- 14 oz Sweetened Condensed Milk 1 can
- 4 Egg Yolks large
- ½ cup Fresh Key Lime Juice About 1 lb of key limes
- Zest of 1 Lime Optional
Whipped Cream Topping
- 1 cup Whipping Cream
- 2 tablespoon Granulated White Sugar
- ½ teaspoon Vanilla Extract
Instructions
- For crust, preheat oven to 375 degrees. Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press mixture into an 8×8 inch pie plate.
- Bake at 375 degrees for 7 minutes. Set aside to cool while you make the filling.
- Lower oven temperature to 350 degrees F. In a bowl, whisk together condensed milk and egg yolks thoroughly. Add in lime juice and zest if preferred. Blend until well combined.
- Pour mixture into mostly cool crust and bake for 10 minutes. After baking, let cool completely in the refrigerator for at least 2 hours.
- A chilled bowl is preferred for making whipped cream. In a stand mixer or hand mixer, add whipping cream, sugar, and vanilla. Mix at high speed until peaks form. Depending on how stiff you like your whip cream, this can take 2-8 minutes.
Notes
- Fresh and ripe key limes are important to the proper taste. Limes that are too tart or sour will result in a pie that will also reflect those qualities.
- If you must use regular limes, cut the amount of juice to ¼ cup. Taste the filling before you pour into the crust and you can always add more if you like, 1 tablespoon at a time. I find regular limes to be stronger and more bracing than key limes.
- While Nellie’s key lime juice will also work, I have not personally tried it this way.
- If you are in a real hurry, you can use a pre-made graham cracker crust. I would still make the whip cream though if you can. It is so much creamier.
Meredith Wouters says
First of all, there’s nothing wrong with talking to a pie. Or maybe I just need an intervention too. Secondly, this is perfect timing! My daughter’s been bugging me to try to make a key lime pie. I think this is a sign…